Sri Lankan Sambar Curry — a plant-based Indian recipe by BOSH!
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Sri Lankan Sambar Curry

We make this Sri Lankan Sambar Curry on repeat and honestly it never gets old. There's something about the combination of roasted cauliflower, warming spices, and that rich, fragrant curry base that just hits different every single time. The veg goes sweet and caramelised in the oven while the sauce builds all that deep, complex flavour on the hob and when it all comes together it's absolutely stunning. It's the kind of dinner that feels special but is totally doable on a weeknight. Trust us, once you've made this you'll be adding it to your regular rotation immediately.

Cook: 35 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Large baking tray lined with parchment
  • Large mixing bowl
  • Large, high-sided frying pan with lid
  • 2x frying pans

Ingredients

  • 2 tbsp vegetable oil
  • 1 cauliflower
  • ½ butternut squash - cut into small chunks
  • ½ tsp cumin seeds
  • ½ tsp nigella seeds
  • 1 tsp turmeric
  • 2 tbsp coriander stalks finely chopped
  • 1 tsp Sambar seasoning
  • 1 tsp fenugreek
  • 2 tbsp tomato purée
  • handful of baby spinach
  • 1 onion
  • 3 garlic cloves minced
  • 2 inches of ginger grated
  • 1 green chilli
  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • Pinch of salt
  • 100g red lentils
  • 200ml vegetable stock
  • 1 x 400g can of coconut milk
  • bunch of coriander
  • 2 tbsp vegetable oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tbsp vegetable oil
  • 1 red onion
  • 2 garlic cloves
  • ½ tsp turmeric
  • ½ tsp salt
  • 125g Beluga lentils - cooked
  • 250g brown rice - pre cooked
  • 1 handful of coriander - chopped

Method

1

Roasting the vegetables

  • Put all the “roasting vegetables” ingredients in a large mixing bowl and mix everything together making sure the vegetables are well covered
  • Pour the flavoured “roasting vegetables” on to a lined baking tray and put them in the oven for 30 minutes (turn the cauliflower over half way through)
2

Start the curry

  • Heat the vegetable oil in a large, high sided frying pan, add the onion and fry it on a low heat for 5 minutes until it’s turning translucent
  • Add the garlic, chilli, coriander stalks and ginger to the pan and stir them into the onions until the aromas have been released
  • Add the spices and seeds to the pan and fold them into the the rest of the ingredients. Keep stirring until you’ve released the aromas
  • Add the tomato puree to the pan and stir it into the rest of the ingredients so they take on the red colour
  • Add the lentils to the pan and stir them in to the rest of the ingredients so they take on the colours of the spices
  • Pour the stock and coconut milk into the pan, fold them into the ingredients, turn the heat right down, put the lid on the pan and let the sauce simmer for 12-15 minutes (until the lentils are cooked)
3

Making the rice

  • Heat the vegetable oil in a frying pan, add the red onion and fry the slices until they’re almost translucent, add the garlic and stir it into the onions until the aromas have been released
  • Add the spices and another splash of oil to the pan and stir them into the onions
  • Turn the heat down, pour the lentils, brown rice and shredded coriander into the pan and fold them into the flavouring, making sure the grains are well covered.
  • Take the lid off the curry sauce, add the spinach and coriander and fold them into the sauce
  • Add the roasted vegetables to the pan and fold them into the sauce making sure the pieces don’t break up and turn mushy
4

Time to serve

  • Serve the curry over the rice and garnish with shredded coriander

Tips & Variations

  • Roast properly: Make sure you spread the vegetables out in a single layer on the baking tray. If they're too crowded they'll steam instead of roast and you'll miss out on all that lovely caramelisation.
  • Spice it your way: We love this fairly punchy but if you're cooking for people who prefer things milder just dial back the chilli a little. You can always add more heat at the end with some fresh chilli on top.
  • Make it go further: This is brilliant served over rice but we also love it with some warm flatbreads on the side for scooping. Henry always puts a big spoonful of coconut yoghurt on top too and honestly it's a game changer.

Why This Works

The trick here is roasting the vegetables separately before they go into the curry. It gives them this amazing caramelised depth that you just don't get if you simmer them straight in the sauce. What really makes this sing is letting those spices toast properly at the start of the curry base, that's where all the big flavour comes from, so don't rush that step.